This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1/2 cup sugar 3/8 cup butter 2 eggs.
3/4 cup seeded raisins (1/2 pound) 1/8 teaspoon mace.
1/4 Cup milk.
1/8 cup molasses.
1/4 cup boiled cider or dark fruit jelly 1 3/4 cups flour teaspoon cinnamon Rind of 1/2 lemon 1 teaspoon soda 60 minims hydrochloric acid (CP).
Prepare the boiled cider by cooking down 2 cups of fresh cider to make 1/4 cup. Cream the butter and sugar, add the molasses, boiled cider, grated lemon rind and the milk. Then add the hydrochloric acid. Sift the soda, cinnamon and the mace with the flour. Dredge the raisins with a little of the flour. Stir the dry ingredients into the liquids, then fold in the raisins. Turn into molds or into a pudding-dish and steam 3 hours, then brown slightly in the oven. Serve with Orange or Lemon Sauce.
If baking powder is used, omit the hydrochloric acid and 3/4 teaspoon of soda and substitute 2 teaspoons baking-powder. It will still be necessary to use 1/4 teaspoon soda to neutralize the acid of the molasses and the cider. Sift the baking powder and the 1/4 teaspoon soda with the flour and proceed as above directed.
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